Garlic Roasted Cauliflower

You have to love it when you come across something to make that is not only incredibly easy to prepare but it one that is extremely delicious as well. That is where this recipe comes into play. Roasted cauliflower. Cauliflower, at first glance, is not a very attractive vegetable and one that gets typically bypassed at the grocery store. I make cauliflower, probably once a year, and it is well, yes, that head of cauliflower that has cheese melted over it. As good as that is, cauliflower in itself is a wonderful vegetable. It is a vegetable that is low in carbs and high in fiber. That should be great for all of us, right?

When I first picked up the cauliflower, I had this idea in my head that I would transform it into some mashed potatoes and get my kids eating the vegetable (I have to make every attempt at that), but instead, I decided to go simple and let the cauliflower shine, and I am glad that I did.

Ingredients:

1 head of cauliflower, trimmed

4 cloves of garlic, thinly sliced

2 tbsp olive oil

Generous pinch of salt

pinch of cracked black pepper

That’s it. Five simple ingredients. Again, does it get any better? Yes, you will find out that it does.

Preheat your oven to 400 degrees.

Turn the cauliflower upside down, and with a knife, remove the core.

Next, begin trimming the cauliflower, making sure you have as close as the same size cuts in your florets. This will allow an even cooking process.

Add the cauliflower florets to a mixing bowl, along with the garlic.

Drizzle the olive oil over the florets, tossing along the way to ensure the florets and garlic are lightly coated in oil.

Shower the florets with salt and pepper, tossing along the way.

Add the florets to a baking sheet and place in the preheated oven.

Roast in the oven for about 20 to 25 minutes or until the cauliflower is a nice and golden brown.

Simply place these in a serving dish and place on the table.

The end result is cauliflower that has this awesome nutty flavor alongside the roasted garlic. Did I mention how great the smells were as well? It’s tender, lightly salted, and well, just plain old delicious. Delicious enough that it will be a side dish for this upcoming Thanksgiving dinner.